Food for Health Institute

New funding will help researchers study the health-boosting compounds in cow’s milk.

The research team is hopeful that findings from these studies of milk-based compounds can be rapidly developed into products capable of enhancing human health.

After spending more than a decade decoding breast milk’s important health-promoting constituents, a team of researchers in the Foods for Health Institute at the University of California, Davis, is now doing the same for cow’s milk, with potential benefits both for human health and the U.S. dairy industry.